Apple & blackberry crumble

I couldn’t resist picking some more blackberries this weekend.

If anything, the berries are plumper and sweeter now than they were a couple of weeks ago.

The apple & blackberry crumble below sort of nudges us into autumn (dare I say it – August is not over yet!).

The crumble mixture if enough for about 6 portions depending  on how thick you like your crumble topping. Any leftover crumble mixture keeps really well in the fridge if you keep it in a sealed plastic container.

For 6 portions, I use:


3 large Bramley apples, peeled and roughly chopped into 8

150g blackberries

2 tbsp of Fairtrade caster sugar

I put the apples straight into the pie dish, but you could gently brown them in 1 tbsp of butter + the sugar before mixing with the berries.

For the topping:

40g cold unsalted butter

30g ground almonds

60g Fairtrade caster sugar

80g plain flour

Blitz everything in a food processor, or rub between your fingers, until the mixture looks like coarse breadcrumbs.

I sometimes sprinkle with 2 tbsp of sliced almonds for a nicely crunchy topping.

Bake in a pre-heated oven at 200C for about 35 minutes or until golden brown.

Delicious with single cream or custard or a scoop of good quality vanilla icecream.



One response to “Apple & blackberry crumble

  1. hi Monique, your blackberry ideas sound great. I made homemade pancakes this morning, some eaten with chopped banana, some with blackberry compote. A fun way to start the day for breakfast! I hope you have a lovely bank holiday weekend and a nice rest. The Chinese mooncakes I was telling you about have an interesting background: they are elaborate in their swirly patterned pastry lids and are made in honour of the mid autumn moon festival. Ours come from The Peninsula Hotel in Hong Kong. love from Sarahx

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